高压均质与超高压改性对桑葚渣膳食纤维理化、结构及功能特性的调控

doi:10.7506/spkx1002-6630-20251201-015

食品科学 ›› 2026, Vol. 47 ›› Issue (11): 244-257.doi: 10.7506/spkx1002-6630-20251201-015

• 食品工程 • 上一篇

高压均质与超高压改性对桑葚渣膳食纤维理化、结构及功能特性的调控

陈芷华，徐玉娟，余元善，温靖，卜智斌，李璐，吴婉玲，肖更生，彭健

（1.仲恺农业工程学院轻工食品学院，广东广州 510225；2.广东省农业科学院蚕业与农产品加工研究所，农业农村部功能食品重点实验室，广东省农产品加工重点实验室，广东广州 510610）

发布日期:2026-07-02
基金资助:
国家蚕桑产业技术体系加工岗位科学家项目（CARS-18-ZJ0506）；广东省科学技术协会青年科技人才培育计划项目（SKXRC2025477）；广东省农业科学院现代种业创新能力提升工程项目（2025ZYTS0703）；省级乡村振兴战略专项（2024CXTD16）

Effects of High-pressure Homogenization and Ultra-high Pressure Modification on Physicochemical, Structural, and Functional Properties of Mulberry Pomace Dietary Fiber

CHEN Zhihua, XU Yujuan, YU Yuanshan, WEN Jing, BU Zhibin, LI Lu, WU Wanling, XIAO Gengsheng, PENG Jian

(1. College of Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; 2. Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Product Processing, Sericultural & Agri-food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China)

Published:2026-07-02

摘要/Abstract

摘要： 采用高压均质（high-pressure homogenization，HPH）（80 MPa，2 个循环）与超高压（ultra-high pressure，UHP）（600 MPa，15 min）对桑葚渣改性，使用碱性过氧化氢提取可溶性膳食纤维（soluble dietary fiber，SDF）（SDF1、SDF2）和不溶性膳食纤维（insoluble dietary fiber，IDF），以未改性样品（CK）作为对照，探究改性方法对SDF1/SDF2/IDF得率、结构特征、理化性质及功能特性的影响。结果表明：经HPH与UHP改性后，SDF1与SDF2组分的得率均显著提升，其中SDF1组分得率分别提高33.76%和41.88%，SDF2组分得率分别提高18.21%和67.50%，同时SDF2分子质量显著减小；单糖组成方面，所有SDF1、SDF2与IDF组分均由阿拉伯糖、鼠李糖、半乳糖、葡萄糖、木糖、甘露糖、半乳糖醛酸、葡萄糖醛酸8 种单糖组成，但HPH与UHP改性会造成单糖组成比例变化；在结构特性方面，傅里叶变换红外光谱分析显示SDF1、SDF2与IDF组分特征基团主要是羟基、羧基、碳氢键、氧氢键、糖苷键，X射线衍射证实SDF1与IDF组均为I型纤维素晶体结构，扫描电镜显示HPH与UHP改性会显著改变膳食纤维微观结构，增强IDF的表面褶皱；在理化性质方面，HPH和UHP改性后，膳食纤维热稳定性、持水性显著提高；HPH改性处理的SDF1/SDF2/IDF在2,2’-联氮双(3-乙基苯并噻唑啉-6-磺酸)阳离子自由基清除能力和铁离子还原抗氧化能力、α-葡萄糖苷酶抑制率及亚硝酸根离子吸附能力等功能特性方面表现更优，UHP改性处理的SDF1在α-淀粉酶抑制率及甘氨胆酸盐结合能力方面表现更优。综上所述，HPH与UHP改性均能显著调控桑葚渣膳食纤维得率、结构和功能特性，实际制备过程中可针对不同应用需求选择适宜的改性方式，制备桑葚渣膳食纤维产品，有效延伸桑葚加工产业链。

关键词: 桑葚渣；膳食纤维；改性；高压均质；超高压

Abstract: Mulberry pomace was modified using high-pressure homogenization (HPH, 80 MPa, 2 cycles) or ultra-high pressure (UHP, 600 MPa, 15 min). Soluble dietary fiber fractions (SDF1 and SDF2) and insoluble dietary fiber (IDF) were subsequently extracted using alkaline hydrogen peroxide. Untreated pomace (CK) served as the control. Our aim was to investigate the effects of modification methods on the yield, structural characteristics, physicochemical properties, and functional properties of SDF1, SDF2, and IDF. The results demonstrated that both HPH and UHP modifications significantly increased the yield of SDF1 (by 33.76% and 41.88%) and SDF2 (18.21% and 67.50%, respectively), and notably reduced the molecular mass of SDF2. Monosaccharide composition analysis revealed that SDF1, SDF2, and IDF all consisted of arabinose, rhamnose, galactose, glucose, xylose, mannose, galacturonic acid, and glucuronic acid. However, both HPH and UHP modifications altered the proportion of these monosaccharides. Fourier transform infrared spectroscopy (FTIR) indicated that the characteristic functional groups of SDF1, SDF2, and IDF were primarily hydroxyl, carboxyl, C–H bonds, O–H bonds, and glycosidic bonds. X-ray diffraction (XRD) confirmed that SDF1 and IDF exhibited the cellulose I crystalline structure. Scanning electron microscopy (SEM) revealed that HPH and UHP modifications significantly altered the microstructure of the dietary fibers, enhancing surface wrinkling in IDF. Regarding physicochemical properties, both HPH and UHP modifications significantly improved the thermal stability and water-holding capacity of the dietary fibers. HPH-modified SDF1, SDF2, and IDF exhibited superior performance in antioxidant activities measured by the 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical cation scavenging and the ferric reducing antioxidant power (FRAP) assay, α-glucosidase inhibitory activity, and nitrite ion-adsorbing capacity. By contrast, UHP-modified SDF1 showed enhanced α-amylase inhibitory activity and glycocholate binding capacity. In summary, both HPH and UHP modifications effectively regulated the yield, structural characteristics, and functional properties of mulberry pomace dietary fiber. The choice of modification methods can be tailored based on specific application requirements during practical production, thereby facilitating the development of value-added dietary fiber products from mulberry pomace and extending the mulberry processing industry chain.

Key words: mulberry pomace; dietary fiber; modification; high-pressure homogenization; ultra-high pressure

中图分类号:

TS209

陈芷华，徐玉娟，余元善，温靖，卜智斌，李璐，吴婉玲，肖更生，彭健. 高压均质与超高压改性对桑葚渣膳食纤维理化、结构及功能特性的调控[J]. 食品科学, 2026, 47(11): 244-257 https://doi.org/10.7506/spkx1002-6630-20251201-015

CHEN Zhihua, XU Yujuan, YU Yuanshan, WEN Jing, BU Zhibin, LI Lu, WU Wanling, XIAO Gengsheng, PENG Jian. Effects of High-pressure Homogenization and Ultra-high Pressure Modification on Physicochemical, Structural, and Functional Properties of Mulberry Pomace Dietary Fiber[J]. FOOD SCIENCE, 2026, 47(11): 244-257 https://doi.org/10.7506/spkx1002-6630-20251201-015

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高压均质与超高压改性对桑葚渣膳食纤维理化、结构及功能特性的调控

Effects of High-pressure Homogenization and Ultra-high Pressure Modification on Physicochemical, Structural, and Functional Properties of Mulberry Pomace Dietary Fiber

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